Warm chocolately goodness in a cup. Just the thing to warm you on chill evenings. Made sugar free and dairy free too.
For years we’ve made hot chocolate or hot cocoa, whichever you prefer to call it, using the recipe I found on the Hershey’s Cocoa can years ago. I don’t know if it is still on the can or not.
We substituted almond (or cashew) milk for the regular milk and Gentle Sweet (a blend of xylitol, erythritol, and stevia but you could use your favorite sweetener) for the sugar. It’s such a simple recipe that it was quite easy to modify.
Here we go . . .
Combine 1/3 cup cocoa (or as little as 1/4 cup if you prefer a milder chocolate flavor)
with 1/2 cup Gentle Sweet or your preferred sweetener (Gentle Sweet is supposedly a little less than twice as sweet as sugar. If you use straight xylitol or erythritol, you’d use the same amount as you would sugar, so I’m told.)
- 1/3 cup cocoa (1/4 if preferred less dark) powder
- 1/2 cup Gentle Sweet
- 2 pinches mineral salt
- 1/2 cup water
- 5+ cups almond (or cashew) milk
- Whisk cocoa powder, sweetener, and salt together in saucepan.
- Add water and turn heat to medium/medium high.
- Whisk until it comes to a full boil.
- Reduce heat slightly and continue stirring. Boil for 2 minutes
- Add milk and continue whisking until desired temperature is reached.
- Pour into mugs.
Until next time, God bless,